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So my hubby Normando or as I call him Normy or Norman, is from Puerto Rico. So the good wifey I am, I wanted to learn how to make the food of his homeland. So I chose Arroz con Pollo (Caribbean Rice with Chicken). Pretty easy dish! So this will be the 2nd time I have made it! I would like to master it and then learn to make more foods from his homeland…

I got the recipe from this book:

Normy has explained to me when trying to find Puerto Rican recipes that I am to not look online! He told me what I need to know about Puerto Rican food is in this book!

So here we go…

I copied what was in the book…

So I went through the recipe and picked out what I needed so I could do my usual display of ingredients…

A- 2 1/2 pounds chicken pieces (I used thighs) (Normy says he has had it with drumsticks and thighs, but I did just thighs because that’s what I like, dark meat)

1- Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator for several hours or overnight.

(side note – I didn’t let it marinate, I just rub it on the chicken and then just started cooking it, I forget this step when I make this dish and I need to plan ahead and let it marinate overnight, so plan ahead and I HIGHLY recommend letting the chicken marinate)

4- Meanwhile, drain liquid from can peas into measuring cup and add enough water to measure 2 1/2 cups, if regular rice is used, or 3 1/2 cups, if long grain rice is used. Reserve peas. Heat liquid and reserve. – For this step I skipped the peas – I just added the water

5- Add to the kettle ingredients included in E and mix over moderate heat for 2 minutes.

1/2 teaspoon salt,

10 olives stuffed with pimento, (I LOVE green olives so I added more than the recipe called for)

1 tablespoon capers,

1/4 cup tomato sauce,

2 tablespoons fat or Achiote Coloring, (I used two of these packets, you can get them at king soopers, wal mart or spanish/latin grocery store)

8- Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period, turn Rice over again.

9- Add peas, turn rice once more, cover, and cook for 15 minutes over low heat. (again I skipped this part and did not add the peas)

10- Spoon rice into a serving platter.

11- Heat pimento in their juice, drain, and garnish the rice. Serve at once. (I skipped the pimento part as well, I was going to add them, but there was already pimento in the olives, so I felt that was enough).

For the Dressing:
2 Tbsp rice vinegar
2 tsp. I used the pickled ginger, chopped (like what they use at sushi restaurants)
2 tsp. Dijon mustard
1 tsp. sesame oil
1 Tbsp agave nectar (I ran out, so I used 1 tbsp of agave nectar and 1 tbsp of honey)
salt and fresh-ground black pepper to taste
3 Tbsp vegetable oil
1/3 cup dry-roasted peanuts (I added only to my portion, as the hubby doesn’t like peanuts in his food)

for the dressing throw everything into a bowl – starting with the rice vinegar,

pickled ginger

Dijon mustard,

sesame oil,

agave nectar and honey

salt, and pepper,

then what I did was grabbed my handy-dandy hand blender and turned it on and then poured the oil in and made sure everything was mixed together really well, made the dressing nice and thick and creamy. Set the dressing aside until ready to use

Chop Napa cabbage and place into a large bowl.

Cut red bell pepper, into thin slices, removed seeds and top and slice into long, thin slices (the original recipe called for one bell pepper, but because I LOVE them so much, I used two).

chopped green onions,

chopped cilantro,

Toss together the chopped Napa cabbage, red bell pepper strips, chopped green onions, and chopped cilantro in a large bowl.

What I did was added the salad to individual bowls and poured the desired amount of dressing over the salad and then added the peanuts.

I have made this salad before and I poured all the dressing over it and it did not keep well for the next day! So I recommend only adding dressing to what you eat and then if you have leftovers and you want some the next day, store the salad and dressing separate and then just add dressing to salad the next day.

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter,

vegetable oil, and sugars

till smooth.

3) Add the eggs,

beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon,

salt, and vanilla.

5) Stir the flour

into the butter mixture alternately with the milk,

beginning and ending with the flour and making sure everything is thoroughly combined.

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

1. Preheat the oven to 425°F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a medium bowl, combine the lemon zest and sugars. Use your fingertips to incorporate the zest into the sugars until it is moist and fragrant.

3. In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream together the butter, vegetable oil, and sugars until smooth. Add the eggs and vanilla, beating to combine.

4. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Fold in the blueberries.

Combine the flour, baking powder, and salt in a mixing bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, zest, and vanilla. Slowly add the dry ingredients to the wet ingredients, whisking in each addition. Fold the vegetable oil into the batter until it is all incorporated. Pour batter into the loaf pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.

Meanwhile, cooke the 1/3 cup grapefruit juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves. Set aside.

When the cake is done, allow to cool in the pan for 10 minutes. Carefully remove cake from the pan and place it on a baking rack over a sheet pan. While the cake is till warm, pour the grapefruit-sugar mixture over the cake and allow to soak in. Cool completely.

This dressing is the BEST! Tastes like the Ginger dressing you get at a sushi restaurant! The first time I did this recipe I did it in my food processor as I didn’t have a blender. I recommend doing it in a blender as it is smoooooth…

ALSO the recipe calls for Iceberg Lettuce and I had green leaf lettuce, it does go better with iceberg. So I HIGHLY recommend what the recipe calls for…

1 large head Iceberg lettuce, quartered and cored (I used Green leaf as that is all I had at the time I made this)
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Combine the carrots,

ginger,

shallots,

soy sauce,

vinegar,

water,

sugar,

and vegetable oil in a blender

and puree until dressing becomes a slightly thick sauce. Season with the salt.

pour the dressing over the top of whatever lettuce you use. Finish with cilantro and chile.

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I have moved: http://crazyjamie.com/

I have moved: http://crazyjamie.com/
Hello World! My name is Jamie! But a lot of peeps think I am Crazy! So some call me Crazy Jamie! The name originally came from my mother in law, she nick named me crazy nena, which means crazy woman in Spanish and well I always loved the name and well its stuck and I feel it fits me quite well. So I went with it! My friend Stacey’s kids also call me Crazy Jamie. Not Jamie, but Crrrrazy Jamie! Why be just Jamie, when I can be CRAZY JAMIE! So welcome to my world! I LOVE, LOVE, LOVE Food! I probably think about food more than a man thinks about sex. Well maybe not…But I think about it a LOT! I am always looking for recipes and inspirations and things I want to cook! I collect recipes and I LOVE Pinterest! Greatest place to get recipes! That’s where I get all mine! I am 35 years young and have been married to my Puerto Rican Hubby Normando Luis. Going on 5 years this year! We got hitched on 8-8-08. It’s just the two of us and always will be. I don’t want kids and yes he is ok with that! I like it just the two of us having fun, sipping wine, cooking, walking around naked and being goofy and on the go. It’s how we roll, and I LOVE our life! Why be like everyone else! I LOVE to be different! I have always been the odd one out, or stood out, or stood alone and always the loud girl. I am me 100% me all the time! Cussing, goofy, tons of energy, picture taking, pink hairs, crazy, outgoing chic! Some don’t like it, but that’s ok, not everyone can like someone so awesome! Did I mention I LOVE food, all kinds! My favorite food is Sushi, then Italian! I also LOVE learning how to make foods from my hubby’s homeland of Puerto Rico! I will travel there someday! I also LOVE Cajun/creole food! I think I was a Cajun in a past life! I also LOVE to make homemade pasta and my most favorite tomatoes are San Marzano tomatoes! How I show love to friends and family is by cooking for them! I put my heart and soul into my food and cooking! It’s my passion and you can see, hear and taste it! My favorite place to be in is my kitchen cooking! I love to hike and have lived in Colorado my whole life. I don’t think I could live anywhere there wasn’t mountains! I also LOVE the dry heat! I don’t handle humidity too well. Along with cooking and taking pictures and hanging out with my hubby, I also have a side salsa business I do as well as a cupcake business too. I love to stay busy! Why rest? I can’t sit still so I just keep a moving anyway I can! So this is me and my world and welcome to it!

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